Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           shortening
   3      pounds        rump roast -- boneless
   2      cups          onions -- sliced
     1/4  cup           unbleached flour
   2      tablespoons   salt
   2      tablespoons   sugar
                        pepper -- to taste
   2      teaspoons     mustard -- dry
     1/2  teaspoon      celery seed
     1/4  cup           water
   1      pound         tomatoes -- (1 can)

Preparation:

Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the mixture to the Dutch oven. Bake at 325F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.